Chard is one of those things that I’ve always loved, but never thought I wanted to cook at home. I really have no idea why. It’s pretty, hearty, versatile and it seems simple enough to prepare. But for some reason, I thought that if I committed to those big leafy greens when I was at the grocery store, they would end up going bad in my fridge for a few weeks because I didn’t know what to do with them.
Do I know myself? Of course I do. I got this giant, beautiful bunch of rainbow chard last week and it sat in the fridge for over a week. I actually think I was a little scared of it. I wanted to do something complicated and fancy with it, but all of my money’s going to a tax accountant this week. I wanted it to be a masterpiece, but I didn’t really have much time to work with. I wanted it to go bad already, so I wouldn’t have to look at it every time I opened the fridge. But alas, the chard held strong for over a week. It wilted a bit, but that’s what chard does when you cook it anyway.
So, I finally got the gumption to make some this morning. Yeah, I know when you think breakfast, you’re thinking chard. It’s a natural thought. I wasn’t in the mood for stirring up any steel cut oats, and I didn’t want to eat a lonely egg (it might get depressed), so I finally grabbed this out of the fridge and gave them a rinse. Then, I set about to winging a vegetarian breakfast recipe.
Ingredients (1 Serving):
- 1 egg
- 1 large handful of thickly chopped rainbow chard
- 5 cherry tomatoes (halved)
- 2 teaspoons olive oil
- salt and pepper
- Add one teaspoon of olive oil to pan over medium heat. Toss in a handful of chard and season with salt and pepper. Saute for a few minutes. Add 2 teaspoons of water and saute for a few more minutes until the chard wilts completely.
- Remove chard from pan. Use the same pan to fry an egg.
- Remove egg from pan. Use the same pan to fry the tomatoes.
- Plate it! Eat it!
Now that I’m all over my fear of chard, what else can I do with it? Any ideas?